Keto Romesco Sauce
2.3g
Net Carbs
1.7g
Protein
12.2g
Fat
1.5g
Fiber
125
Calories
Cooking tip: If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!
Ingredients:
- 1/2 cup Extra Virgin Olive Oil
- 1 teaspoon Garlic
- 3 medium (approx 2-3/4" long, 2-1/2" diameter) Sweet Red Peppers
- 1 italian tomato Red Tomato
- 2 tablespoons Reserva Sherry Vinegar
- 2 teaspoons Paprika
- 1/2 cup, whole Almonds
- 1/8 teaspoon Red or Cayenne Pepper
Directions:
This traditional Spanish sauce gets body and flavor from puréed bell peppers and almonds - a terrific low-carb combination. Use it on grilled meats, vegetables, poultry and eggs. This recipe is acceptable for all phases except for the first 2 weeks of Induction due to the nuts.
- Place peppers, skin side up, on a broiler pan in a preheated broiler (or on a water soaked skewer over a gas burner set on high heat); cook; turning occasionally, until skin is charred, about 8 minutes. Transfer to a large bowl and cover with plastic wrap. Let steam for 20 minutes; peel and seed then dice once cool.
- Meanwhile, heat oil in medium skillet over medium heat. Add almonds and minced garlic and saute until golden, about 3 minutes.
- Combine peppers, almonds, chopped tomato, garlic, vinegar and paprika in a food processor or blender and puree. Season with salt and cayenne pepper to taste. Serve immediately, or refrigerate in an airtight container for up to 3 days.
